Sirloin steak

This time a recipe from Pieter from our Facebook group . Sous vide entrecote and ribeye. Want to share your recipe? Send it to klantenservice@souvy.nl

Author	Pieter (member of Souvy Facebook group)
People	4
Temperature	54
Cooking time	2 hours 30 minutes
Prep time	10 minutes

Ingredients

• ribeye
• sirloin steak
• pepper
• salty
• thyme
• olive oil
• garlic

Preparation

Sous vide entrecote & ribeye

Last Saturday, I had a great experiment with a sirloin steak and a rib-eye steak. Marinated for two days with salt, pepper, thyme, garlic, and olive oil. Sous vide for 2.5 hours at 54 degrees Celsius, then torched. The result was truly fantastic. Next time, I'll lower the temperature by half a degree, as it could have been a bit redder, if I'd have liked. But in the end, it was incredibly tender and flavorful. Definitely worth repeating. Check out Pieter's video below!